Brookies {Brownie + Chocolate Chip Cookies}

Have a sweet craving but can’t decide whether to go for chocolate chip cookies or decadent brownies? Meet the brookie. If you haven’t met her yet, she’s sure to change your life. Super cute. Super delicious. Super unique. Super angelic and naughty all at the same time.

The concept of the brookie is brilliant. But brilliance wouldn’t matter one little lick if the finished cookie wasn’t edible or if the batters didn’t have the same consistency while baking or if they looked a mess. These brookies have looks and taste and foolproof factor going for them.

I wish you could have seen the expressions on the faces of my children when they came home to these beauties. My 10-year old was sure they came from the store (I tried not to be offended) and when they realized they were homemade, there was nothing to do but make another batch the next day so they could get in on the smushing-together-to-create-the-brookie-effect action (see below the recipe for a quick little tutorial on that – thanks to my son, Jackson, for taking the pictures while I did the handiwork).

Not only are these cookies sure to earn you very high rock star points, but their appeal is instantaneous. An ideal dessert for indecisive souls, one glance and anyone can see that this is the perfect marriage between two of the most classic sweets of all time.

I have a couple bags of these sitting in my freezer as we speak. And if you want to know something truly naughty…these brookies are fantastic straight from the freezer. I apologize in advance for what the combo of that knowledge and this recipe may mean for you and your loved ones.

As mentioned in the post above, I have completely revamped this recipe to make it foolproof thanks to many of you leaving feedback that the cookies weren't turning out right. I have also added weight measurements for those that like to be ultra-precise (let's start a support group together, shall we?). The cookies are still soft, chewy and completely delicious and dare I say even better than the first iteration of the recipe. Thanks for your patience and for all your comments to help me troubleshoot the recipe.

A note about measuring the dry ingredients - if you aren't using a scale to weigh the ingredients, measure with a light hand. I fluff the flour before scooping and leveling the cup but you may want to spoon in the flour/cocoa powder and leveling off that way. It doesn't take much flour to get five ounces in a cup which is what I use as my general standard and what I go by when developing a recipe.

And last thing, if you generally end up with flat cookies (more flat than you want), it may be due to how you measure the flour (see the note above), overly soft butter (make sure it is just at room temperature) and/or high altitude (consider adding a tablespoon or two extra flour to the cookie doughs as that sometimes help high altitude cookie making). These cookies aren't overly thick but they shouldn't be super flat either - nice, soft and chewy, that's what you are after.

Ingredients

Brownie Cookie Batter:

10 tablespoons butter, softened

2/3 cup lightly packed brown sugar (5 ounces)

2/3 cup granulated sugar (5 ounces)

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups plus 3 tablespoons flour (7.25 ounces)

1/2 cup unsweetened natural cocoa powder (1.5 ounces)

1 teaspoon baking soda

1/4 teaspoon salt

Chocolate Chip Cookie Batter:

10 tablespoons butter, softened

2/3 cup granulated sugar (5 ounces)

2/3 cup light brown sugar (5 ounces)

1 teaspoon vanilla

1 large egg

1 large egg yolk

2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup chocolate chips (mini size preferred)

Directions

Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.

For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.

In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.

For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.

Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.

Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).

Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.

Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

130 Responses to Brookies {Brownie + Chocolate Chip Cookies}

i cannot wait to bake these cookies. I am a bit confused. You said to make both doughs .5ozs. Then you said .5ozs for brownie & .65ozs for chocolate chip. Can it be done both ways or not. I would appreciate a quick response. Love & blessings,

My friend and I made these last night (well, last night Korea-time), and after one round of scoop-and-smoosh, we gave up on that idea. We left the batter in the fridge overnight and rolled them into logs and sliced them up today — I personally prefer them that way, and they’re super easy to pop into the freezer that way, too.

On an unrelated note, did anyone else have trouble with the brownie-cookie batter being really dry? We did double the recipe (maybe that was the problem), but I have to admit I was a little disappointed that they didn’t end up as moist as Mel’s look.

AnnMarie – I’m surprised the brownie batter was so dry – when I’ve made these it verges on being a little too soft. Is there a possibility the batter was overfloured? Glad the rolled logs idea worked out great!

Oh, Mel, you’re killing me. I’m trying so hard to refrain from sweets this week after overdoing it for the 4th. I can just imagine what these taste like and will have to indulge at some point in the near future.

I was looking for this EXACT recipe last night and couldn’t find anything so I “settled” for chocolate chip cookies. I will definitely have to go to the store for more chocolate chips so I can these. They look so delicious and can’t wait to make them.

Mel these are perfect! What a great idea! Im going to make them for a dessert tomorrow after a BBQ! Thanks for the recipe! Whenever I make your desserts people always comment! We just made your pretzel bites last night. My hubby loved them! We ate every single one! I put cinnamon and sugar on this time (after I rolled in butter) and it was awesome! Can’t wait to try these!!

I made this tonight. They are fabulous and so fun! My second and third batch turned out better than my first and they only thing I can think was that the rolled out dough balls sat on the counter and “dried” out a bit before baking, and I also didn’t smoosh them down after making them into a ball with the brownie cookie. I had to give them away so I don’t eat them all!

So, I’m in the middle of making these. I knew that I needed more than 30 cookies so I doubled the recipe. I used my pampered chef tablespoon sized cookie scoop to portion the cookie dough pieces and I have more than 100! Thank goodness these (apparently) freeze well since it seems I am going to have enough for an army of treat loving children!

I made these last night and has issues. The batter was way too sticky to roll into balls. The cookies ended up really big and flat. I also got more than 24 cookies. I liked them but I think the recipe needs a little more flour and I need to figure out how to make them a little thicker instead of flat.

i had issues also. too sticky. different consistency of 2 batters. i put them both in the fridge for 3 hrs. brownie still too sticky and difficult to attach to other ball of dough. i made one tray of brookies and then gave up and baked the batters separate. i still have cookies but not brookies. i suspect that flour measuring is the culprit-i scooped and leveled. i want to start weighing flour since this is not my first situation that didn’t work out as intended. my scale isn’t accurate-i need a new one.

I am in process of making these and having issues with the consistency of the cookie dough batter. Specifically, it’s not rolling into balls. I currently have the cookie dough batter in the fridge with the brownie batter. Hoping cooling helps. But, worst case scenario is a batch of brownie cookies and a batch of chocolate chip.

I had the same problem with the cookie dough being too sticky. I added more flour thinking that would help but it was still super sticky. I decided to just spray my hands with PAM and it worked great! No more stickiness!!! and super delicious!!!

Thanks for that tip, Morgan! Next time I make these I’ll grab my kitchen scale and be more exact with the flour measurements. It sounds like we all may be measuring our flour a bit differently since I didn’t have any issues with overly sticky dough (especially after it rested a bit). But your tip can definitely help others!

These didn’t work out for me either. I refrigerated both types of dough for 4-5 hours so that it rolled well (initially it was extremely sticky). The dough balls looked great but when I baked them they spread out so much that I had a sheet of flat cookies all connected to one another. They taste good of course, though my brownie halves are also a little dry like others’. Hope this can be figured out because I love the idea!

Hey everyone – ok, so I can’t even stand it when I know a recipe isn’t working out for some of you (even though this one has worked out for some of you). So I snuck into the kitchen today to make this recipe twice more to figure out what the issue may be. I made it twice before posting and didn’t have issues but wanted to double check it again. My kitchen was much warmer today (probably around 76 degrees) than when I made them before (it was probably around 68 degrees then). Here’s what I found, the brownie cookie batter is very soft – but we all knew this; that’s why I indicate in the recipe to make it first and let it rest while you mix up the chocolate chip cookie dough. I noticed today that after I mixed it up, it did best if I let it rest for 30 minutes in the refrigerator. Then, I scooped it out into balls and with lightly greased hands, rolled them into a round shape. The chocolate chip cookie dough was a fine consistency for rolling into balls right after I made it (I included the weight of flour in the recipe above since I used my kitchen scale today for more accurate measurements). After I rolled both the cookie balls together to form the brookies, I refrigerated them for an hour before baking (the first batch spread more than I wanted because my kitchen was so warm). Those tips should help these cookies work out for you! I want you to love them as much as we do! I’ve updated the recipe to indicate these tips/small changes. Hope it helps! If you are still getting spreading issues, it may be due to where you live (high altitude? temperature or humidity differences?) and you may want to experiment adding a couple tablespoons extra flour to the dough. Good luck!

Thanks Mel. These were great. I did add extra flour to the brownie batter so that it had a better consistency before putting it into the fridge for 30 minutes. They rolled together fine and turned out so good. The batches that I left a little less done were the best. So good!

This was such a fun Cooking With My Kiddos recipe! One son whipped up the brownies, another the cookies, and we all had fun rolling them together and snitching. Thanks, Mel! We followed the recipe as is, and chilled the brownie dough. I think maybe next time I would even make twice as many balls with the recipe for the smaller eaters.

I encountered the sticky dough/way-thin-cookie problem too. Thank you, Mel for the good tips. I thought, as I mixed the dough that the batter was very sticky, so I refrigerated the dough overnight, but still the cookies were very thin. I will add a little more flour next time (especially to the chocolate chip cookie dough). The taste was fabulous and I will make them again! :-))

Oh fun! My kids would love theme! These remind me of the Yin and Yang– the Chinese symbol that means two opposite things actually work together and complement each other and become better than the two things individually! Sounds like a good description of these brookies!

Hi there! I just made this amazing recipe but my cookies didn’t come out as gorgeous as yours! Mine have more of that puffy flat cookie look to them, chilled them for 30 min in the fridge but I did leave them on the cookie sheet that I was going to bake them on, would that have affected them like that at all? I might go the log and slice method next time, this time I used my cookie scoop to scoop half chocolate chip and used a spoon to fill in the other half with brownie and popped them right on the sheet to be flattened. Thanks!

I made these over the past weekend and have been hoarding them in the freezer !! I did notice the cookie part flattened more than the brownie, so next time I’ll increase my flour a little. I’m at high altitude so I usually have to change the amount with most recipes. Thanks for a fantastic recipe!!! Hoping I can get mine to look more like yours next time, yours are perfect!

I am baking these right now but the first batch that just came out does NOT look like Mel’s. The chocolate chip cookie part is flatter than the brownie part. I chilled both batches before rolling them and then chilled the balls again before forming them into the circles. Not sure what I did wrong. It won’t change how I feel about Mel’s recipes. I love everything on here.

My sister was going to make these before Thursday. We don’t live in a high altitude so I will suggest she uses a bit more flour for the chocolate chip part and see how that turns out. I just went back and read your posts.

I made these last weekend for a baby shower and they were delicious but did not look like yours. I may have measured the flour incorrectly since I did have 4 noisy boys running around while trying to make these. The brownie half looked just like yours but the cookie part spread out pretty flat. I ended up freezing the cookies for a few hours and cutting the centers out with a heart shaped cookie cutter for the shower. My boys loved the scraps. I will definitely make these again and will weigh the flour next time. Thanks for doing some problem solving for us!

I tried these last week and while they are completely delicious I had a problem with the cookie part turning completely flat (my altitude is 5000 ft). Does this mean I should add more flour? And if so, how much? I don’t have a problem with your perfect choc chip cookie recipe turning flat at all.

My cookies also turned out gigantically huge (which my daughter LOVED) so that they stuck together on the pan. I think next time I make them I will try making them the size of 1 tbsp. of combined dough and cooking them for less time. I always know I can count on your recipes to turn out delicious! Thanks, Mel!

Our dough was so soft so I popped on to check out the reviews. Noticed the recipe change so we did a bit of flour updating. Turned out amazing. Thanks so so much. You’re so awesome for going in and testing it out again.

I saw this recipe and had to make it! I had the same problem that a few others did–the brownie part was fluffy but the cookie part spread out and was flat. I also ended up with at least a dozen extra cookies, not that it’s a problem in our house! I refrigerated the brownie and cookie dough for several hours before rolling them out. I live at sea-level, so altitude is not a problem, but we do have high humidity here…. I’ll try it again and maybe add a little more flour to the cookie part. Thanks for all the tips!

I sure do like the look of those cookies! I’ve actually made them in bar form using Bakerella’s recipe (cheater, boxed mixes, but I’d like to try them with homemade ingredients modeling after your recipe) – less work & the ganache is to die for if you ever feel like changing it up a bit: http://www.bakerella.com/thaaank-you-betty/

These are looking and smelling delicious. Might I suggest that you change the instructions at the beginning? No need to preheat the oven before beginning either dough, since everything is going to chill for at least an hour.

I love your website, Mel! Thank you! Your recipes are so great! I saw these and decided to try them for a dinner I was going to…I read through many comments, weighed my flour, followed the refrigeration directions and still struggled with these cookies. They tasted good but were really sticky to combine so I only made a dozen brookies. They did not look nearly as perfect as yours…I might try them again but with my usual chocolate chip cookie recipe and a different brownie cookie recipe (these were a little to cake like and not moist enough for me).

These look amazing and I can’t wait to try them. I might give them a try tonight!

About the chocolate chip cookie spreading issue, I have spent a great deal of time baking chocolate chip cookies, trying to perfect them and also to feed the herds of hungry teenage boys that show up here once in awhile. I noticed that there is much more butter in this recipe than I typically use in a similarly sized batch. I use just under a cup of butter/shortening. The shortening helps them to stand up a little bit better, but I hate the idea of using all shortening, so I use half butter, half shortening. A little bit less butter might help the spreading issue. Either that or add a bit of flour (1/4 cup?) or cornstarch (1-2 Tbsp) to the cookie dough. Thanks for the amazing recipe!

I had to make these, and I’m at a high altitude – I’ve been reading all these comments. I had trouble with the stickiness and the spreading even after all the refrigeration. Yours look so perfect, so I was sorely disappointed that mine didn’t work out. I’ll have to try them out when it’s not summer and see if a cooler kitchen helps.

Did the original recipe have dark chocolate chips in the brownie batter?
When I first read the recipe (I didn’t print it off at the time so I can’t be sure),
I purchased dark chocolate chips. I thought it was for this recipe but now I don’t
see them in the revised recipe.

THE. PERFECT. COOKIE. I didn’t change a thing but did use a scale to weigh out the dough. My smallest cookie scoop for the brownie part was right on. The chocolate chip scoop needed just a little bit more. LOVE THESE and WILL MAKE OVER AND OVER! A+++++!

I made these tonight and they turned out perfect! I followed your instructions exactly and used a digital scale to measure my ingredients as well. These brookies were a hit and I’m so happy they turned out on the first try. Thank you so much for sharing the recipe!!

I’m glad I finally got to try these. The revised recipe worked great! The brownie dough was a little sticky, but not too sticky to roll. I made them for a Scout court of honor, and and they were gone in minutes all 48 of them!

Mel,
Would you be willing to share how you tweaked the chocolate chip batter for the brookie? It became my go-to recipe for chocolate chip cookies and was an absolute family favorite! When I made them yesterday they came out a little dry and not nearly as yummy as before. I’m kicking myself for not writing down the original recipe. I think the flour was increased and maybe the butter decreased. Thanks for your help and all your wonderful recipes!

Melanie, you’re so amazing! Thanks for the Brookie’s. We really enjoyed them. They’re not only delicious, but such a great looking treat too. I’ll have to try them, but you’re welcome to send the kids over with samples anytime!

I made these this weekend and they turned out amazing!!! I followed your edited recipe (did not use a scale, just measured light) and i had no problems at all. The batter for both were the perfect consistency and went together very well. It made a ton! They were a big hit. Thanks so much going back and trying a few times to get it right. The recipe is awesome. Ill use it a lot!

Brookies became a hot topic in Elders Quorum on Sunday. I looked up this recipe on the spot and just finished making a batch with my wife! This recipe makes a great in-home date night where each spouse makes one of the doughs before working together to put it all together!

Thank you so much for this recipe! I just tried it out last night and they came out perfectly. One of the best cookies I’ve made, really delicious and beautiful. Here’s a picture of how they turned out http://i.imgur.com/SyWCcGN.jpg

I love this recipe! I tweaked the finshing part a bit though, more work but I feel well worth it!! What I did was make both doughs and then make small chocolate chip-ish size balls(not quite that small but smallish) of the brownie dough and froze it. Once frozen I incorporated it into the cookie dough along with the chocolate chips that the cookie dough recipe called for(all the while trying not to over-handle the dough). I then placed this final dough mix into the fridge so that all the components would have the same temperature so as to ensure proper baking. The remaining steps were as the recipe called for. Et voilà!

I think brookies are such a creative idea! i am 13 and i bake a treat every “chews”day (Tuesday) for my class, when i saw this, i thought that they would LOVE it, and when i told them about it, they thought it was a great idea, the only problem is that i got home at around 6:30pm, after my after school activities, and then i had to do homework so i ran out of time, but this week end i am planning on trying it. I hope it works! by the way, great idea!

I made these, weighing the flour, cocoa, and sugars, and the brownie half was notably softer and spread more than the chocolate chip half did. I did like one reader, forming the doughs side by side into a log in waxed paper, then slicing the dough before baking. I refrigerated for several hours prior to slicing and baking. I will try again another time with a little less flour in the CC part, which required a little more effort to incorporate the flour that my usual CC cookies would, and I’ll use a little more flour in the brownie part. I noticed that the overall weight of the flour/cocoa in the two parts was unequal in the recipe. The CC had a total of 10.75oz of flour and the brownie part had only 8.75oz of flour and cocoa together. I had once heard that to make a vanilla cake/cookie/etc recipe into a chocolate one, one should replace a certain volume of the flour with an equal volume of cocoa.
Tasted delicious and made huge cookies (1.15 of dough oz per the recipe).

Thank you so much for this recipe! I made a batch and they are wonderful. I don’t have a kitchen scale, but measured the ingredients with a light hand, per your recommendation and they turned out perfect.

I think this will be my go to cookie for the holidays this year, thank you!

i just made these and I am so bummed. The chocolate chip side flattened out 2x as much as the brownie side. I doubled the recipe too :(. I am thinking of tossing the chocolate chip dough and just making the brownie cookies with what is left. I wish I could add a picture to show you. I measured precisely and it just tastes like butter.

Mel, Thanks for this awesome recipe! I made them last week and they came out perfect! I’m new to baking from scratch, I use to just buy the boxed stuff. Question: When you bake these cookies or in general, do you use salted or unsalted butter?

Hi Stacy – so happy these worked out well for you. I generally use salted butter. Professional chefs (and many other bloggers) turn their nose up at that but it’s always worked for me and all I keep on hand.

Ok cool thanks! I bought unsalted better for the Brookies and they were great, but normally I have salted better at home. I wasn’t sure so I had read an article that said not to use salted butter, so I didn’t….thinking it would mess up the recipe! Lol. Now I know!!

I made these today. they are yummy and i did make the mistake of over cooking the 1st batch. also the cookie scoop i used was way too big. i had one whole cookie that i had to cut apart. I also had more choc chip dough by the end than brownie dough. why?

Thinking I would save some time, I made both doughs simultaneously. However, as I was adding the chocolate chips, I realized I had added them to the brownie dough, not the chocolate chip cookie dough, which was not a big problem since I always add mini chocolate chips when I make brownies from scratch. So, I added another 1 1/4 cups of chips to the cookie dough and figured how bad could they turn out since the recipes of both are almost identical with the exception of the two different brown sugars.

It was getting late, and I had to prepare dinner, so I rolled both doughs on parchment paper into long, skinny logs, wrapped them securely and placed them in the refrigerator. The next afternoon I took them out. They were both fairly hard, but I had no problem slicing pieces from each log and putting them together to form a cookie shape. I baked them for about 11-12 minutes, and they came out perfectly. I couldn’t wait to try them thinking my mix up with the doughs may have a big effect on the results, but guess what……….they came out fantastically! Can’t imagine them coming out better the next time I make them without the mix up.

You have really perfected this recipe right down to the weight of the ingredients. I do not have a scale and am not a novice baker, so I guess my measurements must be fairly accurate. By the way, I never use salted butter for anything – just don’t care for it. Thanks for sharing this creative, terrific cookie recipe!

These are huge. My first batch was too soft for the brownie and ran together so I have had to increase the flour for the brownie side. Maybe just a feature of the store brand of flour I used. I get 2 to 2.5 inch cookies making 96. I flatten both doughs into a rectangle and refrigerate for 30 minutes. I score each cut into pieces. This lets me come out even. They are both cute and tasty.

Oh my gosh, Mel! Those look insanely delicious! I was just reading today’s email (12 Make-ahead Christmas Breakfasts) and had to pin the Perfect Cinnamon Rolls. When I saw the Brookies link on the sidebar, I knew they had to be mine. The butter and eggs are coming to room temp as we speak.

Lovely recipe and have made these twice now but I find the batter is well too sticky if taken out the fridge for longer than a minute which makes it near impossible to shape or remove from hand/fingers

In the process of making these right now. I gotta say, didn’t think they would be this much work. But after having made home made buns and cupcakes before, toast would have been a lot of work. I am having good luck with them. Don’t seem to be having any trouble with anything. Other than my own impatience. I rolled the brownie mixture first and some were on the large size, oh well. Which made me have extra choco chip left, but again, oh well … Lol … These are not bad things in my mind. Followed the recipe to the letter, and the only issue I had was when I was rolling the brownie balls, they got a bit gooey towards the end, but my kitchen was very warm, even in the middle of a Canadian winter! Will try these again when I have more time to measure the pieces correctly.

So huge favor to ask-if you by chance have the original recipe still, could you post it? I made these a few times before the recipe was altered, and they disappeared. Once the recipe was altered,a few were eaten and then, sadly, the rest were thrown away. I wanted to make for the Super Bowl this weekend!

I just made a batch of Brookies, because I’m a Vegan I made some changes that made them every bit as good. I substituted the eggs and yolks with egg replacer and used Earth Balance Vegan butter instead of regular butter.I’m very pleased how they came out. They’re moist and chewy. I did notice though, that I had more cookie dough than brownie dough. Did anyone else find that problem?

as far as coming out a bit different, ive had this happen many times. i live in Florida, so its quite muggy and hot here. the weather makes a big difference, when its cooked at different sea and mountain levels as well.

also your stove can make a difference, whether it be gas, oven, or other.

something as simple as the brand of the ingredient you used, may not be the same brand i buy, and the end quality is different.

i have learned over the years, to never give up on a delicious recipe!

I made these today 2/17/15. They are wonderful. I weighed all the ingredients since that is the most accurate way to make a recipe, and I figured I should after all the comments I read about the cookies not turning out quite right. I made the brownie dough, which was pretty soft and sticky last night and divided it into two logs which I wrapped in parchment paper. I chilled them overnight. I made the chocolate chip dough this morning and again rolled it into two equal sized logs, wrapped in parchment paper. I let that briefly chill. Then I unwrapped all the logs, cut them in half lengthwise, and then sandwiched two halves of dough together. I re wrapped them in the parchment paper and chilled them a little more. Then I simply sliced the logs and baked. Yummy! They turned out beautiful and evenly spread. My 13 year old son devoured two for lunch, and so did I. The recipe isn’t a quick one to throw together, but well worth the extra time for the individual steps. I have the other two rolls in the freezer ready to thaw, slice and bake when I need them.

Peanut butter cookies on one side and the brownies on the other with peanut butter chips (like chocolate chips, but peanut butter) inside the brownies creates basically an inverted cookie. In halves. It’s strange, but it should look and taste good! Can’t wait to try!

I just made these “Brookies” and they came out splendidly! I followed the recipe to a T, even weighing out each ball of cookie dough/brownie dough. I accidentally overbaked the second batch, so that batch was a bit more crunchy, but still delicious nonetheless! I was a bit worried about how the cookies would come out when reading the earlier reviews, but I had faith that your new, revised recipe wouldn’t let me down – and it didn’t! Thank you so very much for the recipe – I will definitely be baking more “Brookies” soon!